Japanese · Dinner
Fried Beef and Onion Croquette
Panko-crusted patty of minced beef, caramelized onion and mashed potato, deep-fried until golden and crispy outside, moist within. A Japanese yoshoku dish served with shredded cabbage, tonkatsu sauce and steamed rice.
$5
25 minsPrep
15 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
598Calories
25.2gProtein
38.1gFat
40.8gCarbs
6.4gSugar
3.8gFiber
1087mgSodium
215mgChol
11.2gSat Fat
712mgPotassium
78mgCalcium
3.4mgIron
1.8mcgVitamin B12
19mgVitamin C
rich-umami
hidden-gems
Instructions
1
Prep
Peel and cube the potato, finely chop the onion, pat the beef mince dry in a bowl.
2
Boil
Cook potato cubes in salted water over high heat for 12 minutes until tender, then drain thoroughly.
3
Sauté
Melt butter in a skillet over medium heat and cook onion for 8 minutes, stirring often, until soft and golden.
4
Mash
Fold the sautéed onion, beef mince, salt and pepper into the mashed potato until evenly combined, then chill 15 minutes.
5
Dredge
Coat the patty in flour, dip in beaten egg, then press firmly into panko breadcrumbs on all sides.
6
Fry
Heat oil to 340°F in a small pot and fry the patty for 5–6 minutes, turning once, until deep golden and 160°F inside.
7
Drain
Lift the croquette onto a wire rack for 1 minute to shed excess oil.
8
Plate
Set the croquette on a plate beside the cabbage and drizzle with tonkatsu sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g beef ground beef
- 22 onion
- 22 potato
- 1 tbsp1 tbsp butter
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 1/2 cup60g all-purpose flour
- 22 eggs
- 1 1/2 cup90g panko breadcrumbs
- 2 cup480ml vegetable oil, for frying
- 2 cup140g cabbage
- 4 tbsp4 tbsp tonkatsu sauce, to serve
